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Acceptable even in the morning, this no churn coffee ice cream is an EASY coffee ice cream recipe! There’s only 3 ingredients between you and a creamy scoop of bliss.

no churn coffee ice cream


Since starting this whole 3-ingredient recipe thing, I have been aching to make a new no-churn ice cream for you guys! They’re basically only 2 ingredients at their base, so I knew I had to include one in the campaign. But what to add as the 3rd ingredient!? So many options! 

Adding espresso to ice cream sounded like a no-brainer to me. Have you ever had Affogato? It’s an Italian dessert, composed of espresso poured over ice cream. It’ so simple, and so good! I always look forward to getting one after dinner out at an Italian restaurant…(which reminds me, going out to a restaurant feels like some impossible dream right now)! 

Anyway, this coffee ice cream has all of the delicious coffee flavor of an Affogato, in a smooth, creamy ice cream! The additional chocolate chunks are optional, but obviously, you need to include them. I’ve used 90% chocolate in this recipe, but you could use 70% or something even less if you aren’t as big of a fan of the dark, dark chocolate!

no churn coffee ice cream

How do you make no churn coffee ice cream?

Start this no churn ice cream the way you make every other no churn ice cream

Whip up the whipped cream using the whisk attachment on your mixer or with an electric hand mixer until the mixture starts to get thick. This time, before you get to the point of adding the condensed milk, you’ll be adding the espresso! 

I use instant espresso for this recipe, mixed with boiling water. You need a little less than a 1/4 cup for this recipe. You could also use instant coffee as long as you make it strong enough!

Continue whipping the mixture with the espresso added, until everything is thick and fluffy, then fold in the sweetened condensed milk and chopped chocolate chunks. Once everything is all mixed in together, empty the mixture into a freezer-safe container.

How long do you have to freeze this no-churn ice cream for?

This ice cream needs about 5-6 hours in the freezer to be perfectly frozen! You can also just eat it before it’s frozen…like immediately after you make it. Not that I’ve ever done that before…. 😉

The ice cream will last for a couple of weeks in the freezer, as long as it’s covered in an airtight container it will be fine!

no churn coffee ice cream

You can use any freezer-safe container for the ice cream! I happen to love using colorful loaf pans or casserole dishes because they’re so pretty!!! BUT keep in mind, if you’re freezing the ice cream for longer than a day or two in your loaf pan you’ll definitely want to transfer it to something with a lid!

Enjoy with extra melted chocolate or even caramel sauce. 

Dig in!

PS – if you happen to have had a long weekend, I hope it was a good one! XO

no churn coffee ice cream

no churn coffee ice cream

A few of my other favorite no-churn ice creams:

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no churn coffee ice cream

No Churn Coffee Ice Cream

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 13 reviews

  • Author: Katherine | Love In My Oven
  • Total Time: 6 hours
  • Yield: 1 pint 1x


Acceptable even in the morning, this no churn coffee ice cream is an EASY coffee ice cream recipe! There’s only 3 ingredients between you and a creamy scoop of bliss. 


  • 3 tbsp instant espresso powder*
  • 3 tbsp boiling water
  • 1 3/4 cups heavy whipping cream
  • 1 300 mL can sweetened condensed milk
  • optional: 1 cup chopped dark chocolate


  1. Combine the espresso powder with the boiling water and whisk until the powder is completely dissolved. Allow the mixture to cool.
  2. In the bowl of your stand mixer, fitted with the whisk attachment, whip the heavy whipping cream until it begins to thicken up, then add the cooled espresso. Whip on high until stiff peaks begin to form. Fold in the condensed milk and chopped chocolate until combined. Empty the contents into a freezer-safe container, smooth out the top and place in the freezer for 5-6 hours, or until firm enough to scoop! Enjoy!

Ice cream left in the freezer past a couple of days should be transferred to an airtight container with a lid. It can be stored for a couple of weeks!


*If you don’t have instant espresso powder, you can use instant coffee, but double the amount used to ensure a nice, strong coffee flavor!

  • Prep Time: 10 minutes
  • Category: ice cream
  • Method: no churn
  • Cuisine: american
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No Churn Coffee Ice CreamNo Churn Coffee Ice Cream

About Katherine

Heeey! Thank you for stopping by! I like 30-minute dinners and giant peanut butter cups made with only 3 ingredients. I LOVE food! If you do too, you're in the right place.

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  1. You know how I love a no-churn, Katherine! And coffee-flavored! Yes please every day! I love all the variations, too – chocolate chunks, cookies, caramel sauce! I’m all in on this! Now, to find a can of condensed milk,…

    1. I know you do, Laura!! I bet you’ll love this one. It’s always so hard to decide which flavor to make when it comes to no-churns!

  2. I am definitely here for all the coffee ice cream!! Bonus that it’s no churn!! Thanks for sharing!

  3. Cool recipes!!! This coffee ice-cream looks so yummy, I just can’t stop myself from making one. I will definitely try it today. So thank you and keep sharing more amazing recipes with us.

    1. So many good ones, right!? I wish I could sample each and every one right now!